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Potato-and-Carrot Amandine

Prep time 15 mins
Bake time 50 mins
Yield Makes 6 servings
Amandine, often misspelled as "almondine," is a French word meaning "to garnish with almonds." We also tested this recipe using presliced refrigerated potatoes, but they did not brown, so we recommend buying fresh whole potatoes.

Ingredients

  • 8 small red potatoes, quartered (about 1 1/4 lb.)
  • 1 (16-oz.) package baby carrots
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup slivered almonds, toasted
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice (optional)

How to Make It

  1. Place potatoes and carrots in a single layer on a 15- x 10-inch jelly-roll pan. Drizzle with 3 Tbsp. olive oil, tossing to coat; sprinkle evenly with salt and pepper.

  2. Bake at 400° for 45 to 50 minutes or until vegetables are tender and lightly browned, stirring once. Transfer vegetables to a serving bowl; stir in almonds, parsley, and, if desired, lemon juice. Toss to coat.